641.509773 
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GOOD  RECIPES 


** Nothing  lovelier  can  be  found  in  woman  than  to  study 
household  good.'''' — Milton. 


PUBLISHED  BY  THE  WOMAN'S  SOCIETY  OF  THE 

WINNETKA  CONGREGATIONAL  CHURCH 

WINNETKA,  ILLINOIS 


Copyright,  1906 

BY 

The  Woman's  Society  of  the  Winnetka 

Congregational  Church 

Winnetka,  Ili, 


WE  take  pleasure  in  presenting  this  small 
book,  which  in  no  sense  assumes  to  be 
complete,  but  contains  a  collection  of  choice  and 
selected  recipes  of  friends  and  neighbors  in  our 
own  community.  We  wish  to  express  our  appre- 
ciation of  their  kindness  in  sharing  with  us  some 
of  their  best  recipes,  and  thus  making  the  collec- 
tion possible. 


Breads 


BREADS 


"  Not  bread,  nor  meat,  nor  wine. 
But  f.re  on  hearths  and  cheer  in  gratejul  heart. 
Make  home  divine." 

Donald  G.  Mitchell. 


An  Easy  Way  to  Make  Bread 

Take  2  tablespoons  flour,  2  tablespoons  of  sugar,  and  i  of  salt. 
Scald  by  pouring  over  this  i  pint  of  boiling  milk  or  water,  let  it 
stand  until  cool  and  then  add  2^  dry  yeast  cakes  (not  compressed) . 

Boil  I  dozen  good-sized  potatoes,  mash  them  and  add  2 
quarts  hot  water;  put  through  a  sieve,  and  when  cool  stir  into  it 
the  yeast  made  according  to  the  above  recipe,  and  put  away 
in  a  crock  to  stand  a  day  or  two  before  using.  It  will  keep  a 
long  time  in  winter,  and  for  two  or  three  weeks  in  hot  weather, 
if  kept  in  a  cool  place.  When  ready  to  make  bread  take  one 
large  coffee  cup  of  mixture  to  a  quart  of  flour  and  beat  together 
without  any  other  wetting.  Let  rise,  mould  into  loaves,  and  let 
rise  again.  Jane  E.  Dale. 

Steamed  BroTvn  Bread 

One  cup  corn  meal,  i  cup  Graham  flour,  i  cup  rye  flour,  i 
cup  molasses,  i  pint  sour  milk,  i  teaspoon  soda.  Mix  all  to- 
gether and  steam  three  and  one-half  hours.      Mrs.  A.  F.  Irons. 

Graham  Bread 

Three  cups  graham  flour,  2  cups  thick  sour  milk  or  butter- 
milk, i  cup  molasses,  i  large  teaspoon  soda,  i  teaspoon  salt. 
Mix  like  cake  and  bake. 


Good    Recipes 


Maiden  Brown  Bread 

Two  cups  Indian  com  meal,  i  cup  graham  flour,  i  cup  white 
flour,  I  cup  molasses,  3  cups  warm  water,  i  tablespoon  soda, 
I  teaspoon  salt. 

Mix  meal,  flour,  and  salt.  Dissolve  soda  in  water  and  add 
molasses.  Pour  on  dry  ingredients  and  beat  quickly.  Steam 
in  brown  bread  tins. 

Raisins  may  be  added  if  desired.  This  quantity  fills  five 
one-pound  tins,  and  requires  only  one  and  one-half  hours  steam- 
ing in  small  tins,  four  hours  for  one  large  tin. 

Mrs.  B.  S.  Winchester. 

Currant  Buns 

Scald  a  quart  of  milk,  add  J  cup  of  butter,  §  cup  sugar  and  a 
little  salt.  When  luke-w.arm  add  2  well  beaten  eggs,  ^  cup  of  cur- 
rants, I  yeast  cake  dissolved  in  i  cup  of  luke-warm  water,  and 
enough  flour  to  make  a  dough  as  soft  as  can  be  handled.  Cover 
and  let  rise  over  night.  In  the  morning  shape  the  dough  into 
buns,  lay  them  apart  on  buttered  tins.  Let  rise  until  light.  Bake 
in  a  quick  oveii  from  fifteen  to  twenty  minutes.  When  done 
brush  the  tops  with  the  sweetened  beaten  white  of  an  egg. 

Mrs.  C.  S.  Thome. 

Nut  Bread 

Take  i  quart  whole  wheat  flour,  i  pint  white  flour,  i  cup 
pecans  (cut  fine),  i  tablespoon  sugar,  salt.  Mix  thoroughly. 
Make  sponge  with  5  tablespoons  white  flour  and  i  cake  yeast; 
when  light  turn  it  into  the  flour  with  i^  pints  milk,  which  has 
been  scalded  and  cooled.  Set  it  to  rise,  and  when  light  form  into 
loaves,  handling  as  little  as  possible.  Let  rise  and  bake  one  hour 
in  moderate  oven.  Mrs.  Charles  Eastman. 


Breads 


Boston  Brown  Bread 

One  pint  of  rye  or  graham  flour,  i  pint  corn  meal  scalded  in 
J  quart  boiling  water,  J  quart  sour  milk,  a  little  salt,  i  small 
cup  molasses,  i  rounded  teaspoonful  soda  dissolved  in  water. 
Steam  four  hours  and  dry  in  oven.  Mrs.  S.  W.  Crandall. 

Quaker  Oats  Bread 

Two  cups  boiling  water,  i  cup  molasses,  J  teaspoonful  salt,  J 
yeast  cake  dissolved  in  ^  cup  lukewarm  water,  i  cup  Quaker  Rolled 
oats,  4^  cups  flour.  Add  boiling  water  to  oats  and  let  stand 
one  hour;  add  molasses,  salt,  dissolved  yeast  cake  and  flour;  let 
rise,  beat  thoroughly,  turn  into  buttered  bread  pans,  let  rise  again 
and  bake.     This  is  improved  by  adding  nuts. 

Mrs.  McCordic. 


Good   Recipes 


HOT    BREADS    AND    PAN 
CAKES 

"Full  many  a  gem,  which  should  have  raised  serene, 
Burns  to  a  crisp  behind  the  oven  door. 
And  many  a  sack  of  flour  is  born  to  burst  unseen, 
And  waste  its  whiteness  on  the  pantry  floor ." 

HA.  E.  A. 


Wheat  Muffins 

One  tablespoon  butter,  i  tablespoon  sugar,  2  eggs,  2  cups 
flour,  2  teaspoons  baking  powder,  i  cup  sweet  milk,  a  little  salt. 
Rub  butter  and  sugar  together,  add  eggs  well  beaten,  then  the 
flour  and  baking  powder,  and  lastly  the  milk. 

Hot  Com  Bread 

One  cupful  of  com  meal,  \  cupful  of  sugar,  2  tablespoonfuls 
of  melted  butter,  2  eggs,  i  cupful  of  flour,  i  cupful  of  sweet  milk, 
I  teaspoonful  of  baking  powder,  i  teaspoonful  of  salt.  Mix  the 
meal,  salt,  sugar  and  flour  well  together.  Add  the  milk,  then  the 
butter  and  the  eggs  well  beaten,  stirring  vigorously  as  each  is  added. 
Butter  the  tins  in  which  the  bread  is  to  be  baked,  then  add  the 
baking  powder,  stirring  well,  and  bake  thirty  minutes.  If  pre- 
ferred sour  milk  may  be  used  instead  of  sweet  milk,  in  which  case 
take  J  teaspoonful  of  soda  instead  of  baking  powder.  If  sour 
cream  is  available,  add  a  cupful  of  it,  omitting  the  sweet  milk  and 
butter,  and  again  substituting  soda  for  the  baking  powder.  When 
baked,  cut  into  squares  and  serve  on  a  napkin,  folding  the  extra 
length  over  the  bread  to  retain  the  heat.  Marietta  Ellison. 


Hot  Breads   and  Pancakes 


Corn  Bread 

Three-fourths  cup  of  white  corn  meal,  }  cup  of  flour,  2  eggs, 
I  cup  of  sweet  milk,  i  heaping  tablespoon  of  butter,  J  teaspoon 
salt,  2  teaspoons  baking  powder.  Stir  all  together  until  light  and 
smooth,  pour  into  a  greased  shallow  pan  and  bake  twenty  or  thirty 
minutes.  C.  C.  P. 

Commeal  Pancakes 

Two  cups  corn  meal,  i  large  cup  flour,  2  eggs,  little  syrup,  salt. 
Enough  sour  milk  (sweetened  with  soda)  to  make  them  quite  thin. 
Bake  on  griddle.  Mame  McFarlin. 

Corn  Fritters 

Two  eggs  well  beaten,  2  tablespoons  cream,  i  teaspoon  sugar, 
6  ears  com  cut  and  scraped  from  cob,  2  tablespoons  flour,  in  which 
has  been  sifted  a  teaspoon  baking  powder,  pinch  of  salt.  Fry  like 
griddle  cakes.  Emaroy  J.  Smith. 

Oatmeal  Gems 

One  cup  oatmeal  soaked  over  night  in  a  cup  of  sweet  milk,  add 
I  cup  sour  milk  sweetened  with  a  teaspoonful  soda,  and  i  cup 
of  wheat  flour  and  a  little  salt.     Bake  quickly. 

Mrs.  W.  V.  Cull. 


10 Good    Rec ip e s 


SOUPS 


Cooks,  I  am  convinced,  are  horn,  not  made" 

Julia  Marlowe. 


Bouillon 

One  chicken,  boiled  the  day  before  using.  Get  all  the  grease 
off  the  second  day.  4  lbs.  of  cut-up  beef,  5  eggs,  crushed  shell 
and  all,  i  allspice,  i  clove,  3  bay  leaves,  i  carrot,  medium  size, 
I  onion,  medium  size,  pinch  of  cayenne  pepper,  salt  to  taste,  \  tea- 
spoon mace.  Mix  all  together  with  the  hand  after  you  add  to 
chicken  stock.  Cook  two  hours.  Do  not  boil.  Strain  while  hot. 
Kinsley's  recipe.  Given  by  Mrs.  Wm.  M.  Hoyt. 

Okra  Gumbo 

Put  into  a  saucepan  a  spoonful  of  pure  lard  and  one  of  flour. 
Stir  it  well  until  it  is  a  light  brown.  Chop  an  onion  into  small 
pieces  and  put  them  in.  Cut  up  a  fat  capon  or  chicken  into  a 
quart  of  boiling  water  and  leave  it  on  the  fire  for  two  and  one  half 
hours.  During  that  time  you  take  either  a  can  of  okra  or  the 
fresh  okra  and  chop  it  up  a  bit.  Put  it  in  a  saucepan  with  a  little 
water  and  let  it  simmer  one-fourth  of  an  hour,  stirring  all  the  time. 
Then  add  to  it  either  six  fresh  tomatoes  or  |  can  and  cook  slowly 
for  an  hour,  uncovered.  When  your  gumbo  has  cooked  2  J  hours 
take  it  off,  let  it  cool,  and  skim  off  all  grease.  Put  back  in  sauce- 
pan, add  tomatoes  and  okra  and  simmer  for  an  hour,  or,  until  the 
okra  is  thoroughly  cooked.  Serve  hot,  and  eat  with  dry  rice  served 
in  a  separate  dish. 

From  Mrs.  Callahan's  Creole  Cook  Book. 


Soups  11 


Pea  Soup 

Pick  over  and  wash  i  quart  of  dried  peas,  and  soak  over  night 
in  3  quarts  of  cold  water.  In  the  morning  pour  off  all  this  water, 
put  the  peas  into  the  soup  kettle  with  7  quarts  of  cold  water,  i 
pound  of  salt  pork,  3  cloves,  2  large  onions,  and  i  teaspoonful  of 
celery  salt.  Boil  gently  for  seven  hours,  stirring  often,  and  at  the 
end  of  that  time  rub  the  soup  through  a  fine  sieve.  Return  it  to 
the  kettle  and  add  2  bay  leaves  and  2  sprigs  of  parsley  tied  to- 
gether. Add  a  pint  of  milk  or  cream,  and  after  the  soup  boils  up 
serve  with  toasted  bread  cut  into  dice.       Mrs.  Rudolph  Matz. 

Pea  Soup  with  Rice 

Boil  I  teaspoonful  of  rice.  Cook  until  tender  i  pint  or  i  can 
of  peas.  Add  to  the  rice  and  peas  i  pint  of  hot  water  and  let  boil, 
then  remove  from  the  fire  and  stir  in  quickly  the  yolk  of  i  egg, 
beaten  with  i  pint  of  cream.  Salt  and  pepper  to  taste.  This  may 
or  may  not  be  rubbed  through  a  colander.      Mrs.  Frank  Bissell. 

Mock  Bisque  Soup 

One  half  can  of  tomatoes,  i  teaspoonful  of  corn  starch,  i  quart 
of  milk,  I  teaspoonful  of  salt,  J  cup  of  butter,  J  salt  spoonful  of 
pepper.  Stew  the  tomatoes  until  soft  enough  to  strain  easily. 
Boil  the  milk  in  a  double  boiler.  Cook  i  teaspoonful  of  the  butter 
and  the  cornstarch  together  in  a  small  saucepan,  adding  enough 
of  the  hot  milk  to  make  it  pour  easily.  Stir  it  carefully  into  boiling 
milk  and  boil  ten  minutes.  Add  the  remainder  of  the  butter  in 
small  pieces  and  stir  until  well  mixed.  Add  salt  and  pepper  and 
the  strained  tomatoes.  If  the  tomatoes  be  very  acid,  add  ^  salt 
spoonful  of  soda  before  straining.     Serve  very  hot. 

Mrs.  C.  C.  Blatchford. 


12  Good    Recipes 


Veal  Soup 

Put  a  knuckle  of  veal  into  3  quarts  cold  water,  salt,  and  add  i 
tablespoon  rice,  boil  slowly  4  hours,  beat  yolk  of  i  egg,  and  mix 
with  it  i  cup  cream,  adding  small  piece  of  butter.  Strain  stock 
over  this,  stirring  all  the  time.    Serve  at  once.     Mrs.  J.  G.  Weart. 

Noodles 

Two  eggs,  I  tablespoonful  water,  pinch  of  salt.  Mix  and  stir 
into  it  enough  flour  to  knead  into  a  stiff  dough.  Divide  into  two 
pieces,  roll  as  thin  as  possible,  then  put  aside  about  an  hour  to  dry. 
When  dry,  fold  up  and  cut  with  a  sharp  knife  very  thin.  Leave  to 
dry  longer,  and  cook  in  soup  or  salt  water  twenty  or  thirty  minutes 
when  wanted.  Agnes  Graves  Zoellin. 

Rice  Tomato   Soup 

Boil  one  pint  of  tomatoes  fifteen  minutes  with  a  bay  leaf,  slice 
of  onion,  salt,  little  sugar  and  red  pepper.  Strain  and  add  one 
quart  of  rice  water.  Boil  five  minutes.  Just  before  serving 
add  butter. 

(After  boiling  rice  strain  through  colander  and  use  water  for 
soup.)  Lucy  W.  Bulkley. 


A  ROAST  A  LA  MODE 

"  Pluck  off  the  f eatners  of  vanity  and  priae  — but  do 
it  gently  ~  that  you  may  not  injure  tne  self-respect,  as 
usually  a  bird  of  this  feather  does  not  nave  an  over- 
aDundance  of  tnat  quality.  Clean  carefully,  removing 
injured  innocence,  self-pity.  Singe  the  pin-feathers  of 
self-deception  over  a  blaze  of  trutn.  Baste  frequently 
witn  its  own  good  temper  and  common  sense,  if  any 
ooze  out.  Gamisk  witk  patience  and  appreciation  and 
place  in  position  for  serving." 


[13] 


14  Good    Recipes 


ENTREES 


''Eating  is  a  pretty  frequent  and  a  pretty  important 
thing,  after  all.  There's  no  reason  why  it  shouldn't 
be  pleasant." 


Canape  Lorenzo 

To  a  small  cup  of  rich  cream  sauce,  add  one  can  of  crab  meat; 
cook  for  a  few  moments,  stirring  to  prevent  burning.  Add  i 
teaspoonful  of  Worcestershire  sauce  and  yolks  of  four  eggs,  then 
set  aside  to  cool.  When  ready  to  serve  take  a  piece  of  toast  for 
each  person,  cover  thickly  (heaping)  with  the  crab-meat,  sprinkle 
with  grated  cheese  (as  much  as  will  remain  upon  the  rounded 
surface),  put  a  little  butter  on  top,  and  then  put  in  oven  until 
brown  and  serve  hot  with  pieces  of  lemon.  Alice  R.  Butz. 

Mexican  Eggs 

Take  canned  Mexican  peppers  and  scald  on  stove  for  ten 
minutes.  Put  each  pepper  into  a  small  cup  to  hold  it  in  shape  and 
drop  into  each  pepper  an  egg.  Put  the  cups  into  a  pan  of  water 
and  bake  until  the  eggs  are  set.  Turn  peppers  onto  a  platter 
and  serve  with  cream  gravy.  Mrs.  James  Houghteling. 

German  Apples 

Take  i  cup  raisins,  i  cup  English  walnuts,  ^  cup  sugar,  ^  tea- 
spoonful  cinnamon.  Chop  all  together  quite  fine.  Pare  and  core 
12  apples  and  stuff  with  this  mixture.  Place  in  pan  with  a  little 
water  and  bake  i^  hours  in  slow  oven,  basting  frequently. 

Mrs.  James  Houghteling. 


Entrees  15 


Cheese  Souffle 

2  tablespoons  butter,  J  teaspoon  salt,  i  heaping  tablespoonful 
flour,  dash  of  cayenne,  ^  cupful  of  milk,  3  eggs,  i  cupful  grated 
cheese.  Put  the  butter  into  a  saucepan;  when  it  is  melted,  stir 
in  the  flour  and  let  it  cook  a  minute  (but  not  color),  stirring  all 
the  time;  add  one  half  cupful  of  milk  slowly  and  stir  till  smooth, 
then  add  salt  and  cayenne.  Remove  from  the  fire  and  add, 
stirring  constantly,  the  beaten  yolks  of  three  eggs  and  the  cupful  of 
grated  American  or  Parmesan  cheese.  Replace  it  on  the  fire,  and 
stir  until  the  cheese  is  melted  and  the  paste  smooth  and  consistent 
(do  not  cook  too  long,  or  the  butter  will  separate).  Pour  the 
mixture  on  a  butter  dish  and  set  away  to  cool.  When  ready  to 
use,  stir  into  it  lightly  the  well-beaten  whites  of  the  three  eggs;  turn 
it  into  a  pudding  dish  and  bake  in  a  hot  oven  for  twenty  to  thirty 
minutes.  Do  not  open  the  oven  door  for  ten  minutes;  do  not 
slam  the  oven  door;  do  not  move  the  souffle  until  after  fifteen 
minutes ;  serve  it  at  once  when  done.  Like  any  souffle,  it  must  go 
directly  from  the  oven  to  the  table,  or  it  wiU  fall. 

Mrs.  Morris  Greeley. 

Baked  Beans  Recipe 

Wash  the  beans  and  soak  them  over  night.  Boil  them  slowly 
until  tender,  changing  the  water  several  times.  Boil  with  them 
a  small  piece  of  salt  pork,  a  bay  leaf,  and  an  onion.  Remove  them 
from  the  water  when  the  skin  will  break  easily;  put  them  in  a 
bean-pot,  bury  in  them  ^  lb.  salt  pork,  with  rind  scored;  sprinkle 
with  salt  and  pepper.  Pour  over  them  a  tablespoonful  of  molas- 
ses and  enough  salted  water  to  cover  them.  Cover  the  pot  closely 
and  place  it  in  a  slow  oven  to  cook  for  six  to  eight  hours. 

Mrs.  Morris  Greeley. 


16  Good    Recipes 


Virginia  Com  Pudding 

Cut  the  grains  from  9  ears  of  tender  sweet  com,  add  2  eggs, 
beaten  light,  i  teaspoonful  sugar,  a  heaping  tablespoonful  of 
flour  and  a  moderate  one  of  butter,  i  pint  of  milk,  and  salt  and 
pepper  to  taste.  Bake  one-half  or  three-fourths  of  an  hour  until  it 
is  a  nice  brown  on  top.  Mrs.  Watt. 

Curried  Tomato 

Six  tomatoes,  J  pint  cream,  2  tablespoonfuls  butter,  i  teaspoonful 
curry,  i  tablespoon  flour,  salt.  Put  tomatoes  (cut  crosswise  in 
halves)  in  the  butter.  Let  cook  together  for  few  minutes.  Pile 
up  tomatoes  on  one  side  of  the  dish,  and  into  the  liquid  stir  the 
paste,  made  of  the  flour,  curry,  cream  and  salt.  Add  tomatoes 
and  let  simmer  together  a  moment.  Mrs.  James  Fentress. 

Spanish  Stew 

Three  cups  cold  lamb  or  veal,  cut  in  pieces  the  size  of  a  walnut, 
I  can  of  tomatoes,  pulp  and  juice  without  the  seed,  i  teaspoonful 
salt,  I  teaspoonful  French  mustard,  i  salt  spoonful  paprica, 
I  tablespoonful  Worcestershire,  2  drops  Tabasco  sauce,  lump  of 
butter  if  meat  be  lean,  piece  of  an  onion  the  size  of  a  hazel  nut. 
Cover  with  water  and  simmer  for  three  hours.  Thicken  and 
serve  with  plain  boiled  rice.  Mrs.  G.  H.  Connor. 


HASH 

""^  Mix  equal  parts  or  flattery  and  a  ''musn  of  conces- 
sions  together  and  brown  over  a  fire  of  self-interest. 

*"  Tnis  aisn  is  often  eaten  with  relisn,  but  cannot  be 
recommenaea  as  a  wliolesome  one/' 


[17] 


18  Good    Recipes 


MEAT    LOAF,    CROQUETTES 

"It's  poor  eating  where  the  flavor  oj  the  meat  lies  in 
the  cruets^ —  George  Eliot. 


Veal  Loaf 

Three  and  a  half  pounds  lean  veal  and  J  pound  salt  pork, 
chopped  fine;  8  tablespoonfuls  cracker  crumbs,  2  eggs,  butter  size 
of  an  egg,  i  tablespoonful  pepper,  i  tablespoonful  salt.  Mix 
together  into  form  of  loaf.  Put  crumbs  and  bits  of  butter  on  top. 
Set  in  the  oven  with  water  in  the  pan  and  baste  often.  Bake  two 
hours.  Mrs.  R.  M.  Graves. 

Beef  Loaf 

One  pound  raw  (or  rare)  chopped  beef,  3  large  crackers  rolled 
and  sifted,  \  teaspoon  salt,  J  teaspoon  pepper,  i  well-beaten  egg. 
Work  until  all  is  thoroughly  mixed.  Press  into  bowl  and  turn 
out  on  buttered  tin.  Rub  a  little  butter  over  it  and  pour  on  a 
large  cup  of  canned  tomatoes.  Bake  J  of  an  hour,  basting  fre- 
quently with  the  tomato.     Serve  hot.  Lilian  L.  Cole. 


Salmon  Loaf 

One  2  pound  can  salmon,  i  cup  bread  crumbs,  4  eggs,  3 
tablespoons  butter,  pepper  and  salt.  Steam  one  hour  in  a  bread 
tin.  When  ready  to  serve  pour  over  it  sauce  made  of  i  can 
tomatoes,  strained  and  thickened  with  butter  and  flour,  salt 
and  pepper.  Lilian  L.  Cole. 


Meat    Loaf,    Croquettes  19 


Meat  Loaf 

Three  pounds  lean  meat  .chopped  fine,  2  eggs,  8  crackers 
rolled,  Kenosha  or  Boston,  ^  small  cup  water,  i  tablespoon  salt, 
I  small  tablespoon  pepper,  i  nutmeg.  Mix  thoroughly,  bake 
slowly  one  and  a  half  hours.  Mrs.  Jesse  B.  Alton. 

Croquettes 

One  pint  milk,  scalded ;  2  level  teaspoonfuls  butter,  4  heaping 
tablespoonfuls  flour  or  2  of  cornstarch,  ^  teaspoonful  salt,  ^  tea- 
spoonful  celery  salt,  J  salt  spoon  white  pepper,  trifle  of  cayenne. 
Place  the  butter  in  a  granite  saucepan,  and  when  it  bubbles  add 
the  flour  or  cornstarch  and  stir  until  well  mixed.  To  this  add 
J  of  the  hot  milk  and  stir  as  it  boils  and  thickens;  then  add  J  of  the 
remainder  and  bring  again  to  a  boil,  and  when  perfectly  smooth 
add  the  rest  of  the  milk.  It  should  be  very  thick  when  done, 
almost  like  drop  batter.  Stir  in  the  salt,  celery  salt,  and  pepper. 
Mix  in  while  hot  with  the  fish  or  meat  which  has  already  been 
seasoned.  If  more  highly  seasoned  sauce  is  desired  use  J  a  sliced 
onion,  3  sprigs  of  parsley,  2  allspice,  and  scald  with  the  milk.  A 
stalk  of  celery  may  be  cooked  in  the  milk  instead  of  the  celery 
salt.  Mrs.  R.  M.  Graves. 


20  Good   Recipes 


PICKLES    AND    JELLIES 

^'Who  peppered  the  highest  was  surest  to  please.'^ 


To  Pickle  Cucumbers 

Wash  with  care  and  put  into  a  crock.  Make  a  weak  brine 
(about  a  handful  of  salt  to  ij  gallons  of  water).  When  scalding 
hot  pour  this  over  the  cucumbers,  and  cover.  Repeat  this  process 
three  mornings  in  succession,  taking  care  to  skim  thoroughly. 
On  the  fourth  day  have  ready  a  porcelain  kettle,  with  vinegar,  to 
which  has  been  added  a  piece  of  alum  the  size  of  a  walnut.  When 
scalding  hot  put  in  as  many  cucumbers  as  may  be  covered  with  the 
vinegar;  do  not  let  them  boil,  but  skim  out  as  soon  as  scalded 
through,  and  replace  with  others,  adding  from  time  to  time  a 
little  more  alum.  Drain  well,  pack  into  jars  and  pour  over  them, 
while  hot,  about  J  of  the  vinegar,  necessary  to  cover  them,  in  which 
has  been  scalded  spices,  mustard  seed,  pepper  pods,  horse  radish 
roots,  and  a  handful  of  brown  sugar.  -  Fill  up  with  cold  vinegar 
and  when  thoroughly  cold  cover  with  a  doth  and  plate.  To  make 
the  cucumbers  green  place  grape  leaves  among  them  while  prepar- 
ing them  in  the  brine  and  vinegar.  If  green  peppers  are  used 
prepare  them  also  with  the  cucumber  in  the  brine  to  prevent 
them  getting  soft.  J.  E.  D. 

Pickled  Beets 

Boil  young  beets  until  tender;  slice  and  place  in  glass  jars. 
To  I  quart  vinegar  add  }  pound  sugar,  \  teaspoon  salt.  Boil 
two  minutes,  turn  over  the  beets  and  seal  while  hot. 

Mrs.  Charles  Eastman. 


Pickles    and    Jellies  21 


Muskmelon  Pickle 

Choose  small,  hard  melons,  which  will  not  ripen;  pare  and 
slice.  To  each  lo  pounds  allow  3 J  pounds  granulated  sugar, 
3  pints  cider  vinegar,  a  good  handful  of  whole  cinnamon,  some 
cloves  and  allspice.  Boil  twenty  minutes,  dip  out  spice  and  pour 
hot  over  the  melon.  Repeat  after  twenty-four  hours.  The 
third  morning  cook  the  melon  in  the  liquor  until  tender,  dip  out, 
and  boil  the  liquor  and  spice  down  to  a  thick  syrup,  remove  most 
of  the  spice  and  turn  symp  over  the  melon.      Mame  McFarlin. 

Oil  Pickle 

Twelve  cucumbers  sliced  thin  without  peeling;  6  onions  sliced. 
Put  §  cup  salt  on  both  and  let  stand  for  2  hours.  Drain  and 
rinse  with  cold  water  and  then  add,  i  pint  vinegar,  §  cup  white 
mustard  seed,  ^  cup  black  mustard  seed,  2  tablespoons  celery 
seed.     Put  in  glass  jars.     When  serving  add  olive  oil  to  taste. 

Mrs.  Landon  Hoyt. 

Tomato  Soy  for  Cold  Meats 

One  peck  ripe  tomatoes,  peeled;  4  green  peppers,  4  large  onions. 
Chop  and  boil  all  together  for  one  hour.  Add  ^  teacup  salt,  2 
teaspoonfuls  cinnamon,  2  teaspoonfuls  cloves,  2  cups  sugar,  i 
small  teaspoonful  black  pepper.  Let  boil  hard,  then  add  one 
quart  vinegar  and  take  immediately  from  fire;  seal  while  hot. 

Belle  W.  Thome. 

Strawberry  Jelly 

One  and  a  half  pint  berries,  after  they  are  washed  and  capped ; 
I  pint  sugar,  J  cup  water.  Boil  sugar  and  water  until  it  threads, 
then  add  berries  and  boil  twenty  minutes.  This  will  make  five 
glasses  of  jelly.  Catherine  C.  Poarch. 


^'^  Good    Recipes 


India  Pickle 

Two  ounces  ground  ginger,  2  ounces  mustard,  2  ounces  salt, 
I  ounce  mustard  seed,  i  ounce  tumeric  —  this  you  have  to  get 
of  the  druggist —  i  ounce  black  pepper,  a  very  little  cayenne,  2 
quarts  of  vinegar.  Boil  together  for  a  few  minutes.  Put  any 
kind  of  pickles  into  this,  excepting  onions.  I  make  my  other 
pickles,  then  take  from  the  jars  and  put  into  this  preparation, 
when  it  is  cold,  small  cucumbers,  cauliflower,  beans  or  anything 
that  I  have.  Onions  destroy  the  flavor.  You  can  keep  putting 
in  as  your  jar  becomes  empty.  No  need  of  heating  it  over.  It 
makes  a  yellow  pickle,  like  chow-chow.  Mrs.  Shackford. 

Pickled  Peaches 

Skin  peaches  by  dipping  in  hot  water.  Make  a  syrup  of  i  quart 
wine  vinegar,  7  pounds  sugar,  whole  cloves  and  stick  cinnamon 
put  into  bags.  Mrs.  Landon  Hoyt. 

Grape  Marmalade 

One  quart  grape  juice,  after  grapes  are  colandered,  2  pints 
sugar,  ^  pound  seeded  raisins,  \  pound  English  walnuts,  chopped 
fine.     Boil  until  it  thickens.  Mrs.  Landon  Hoyt. 

Wild  Crabapple  Jelly 

Wash  the  apples  in  soap  suds,  rinse  well  and  bring  to  a  scald 
in  weak  soda  water.  Drain  and  rinse,  then  again  cover  with 
clear  water  and  boil  until  the  fruit  breaks  up.  Then  strain  off 
juice,  and  allow  i  cup  sugar  to  each  cup  of  juice.  Boil  and  skim 
fifteen  minutes  before  adding  the  sugar,  w^hich  has  been  heating  in 
the  oven  during  the  boiling.  Then  boil  the  juice  again  fifteen 
minutes  unless  it  jells  sooner.  The  remainder  of  the  fruit  may 
be  separated  from  the  cores  and  made  into  a  spiced  marmalade  to 
be  eaten  with  meats.  Jane  E.  Dale. 


Puddings  23 


PUDDINGS 

"Cold  pudding  settles  one's  love." — Proverb. 


Peach  Delight 

Pare,  cut  in  halves,  and  stone,  a  dozen  fine,  ripe  peaches,  reserv- 
ing few  of  the  pits.  Boil  the  pits  in  half  a  cupful  of  water  for 
fifteen  minutes,  then  strain.  Mix  well  together  a  generous  half 
cupful  of  sugar  and  a  tablespoon  of  flour.  Butter  a  deep  pudding 
dish  well,  put  in  a  layer  of  peaches,  sprinkle  with  sugar,  dot  with 
bits  of  butter,  cover  with  another  layer  of  the  peaches  and  proceed 
in  this  way  until  all  are  used.  Pour  over  the  water  which  was 
strained  off  the  pits.  Make  a  nice  biscuit  crust  for  the  top,  roll 
out  about  half  an  inch  thick,  place  it  over  the  fruit,  make  several 
incisions  to  allow  the  steam  to  escape  and  bake  in  a  moderate 
oven.  In  serving  cut  the  crust  in  pieces  as  for  pie,  put  the  fruit  on 
top  and  cover  with  whipped  or  plain  cream. 

Mrs.  C.  S.  Thome. 

Spanish  Cream 

One-fourth  box  gelatine  or  i  tablespoon  granulated  gelatine,  3 
cups  milk,  whites  3  eggs,  yolks  3  eggs,  ^  cup  sugar  (scant) ,  \  tea- 
spoon salt,  \  tablespoon  lemon  juice  or  i  teaspoon  vanilla.  Scald 
milk  with  gelatine,  add  sugar,  pour  slowly  on  yolks  of  eggs,  slightly 
beaten.  Return  to  double  boiler  and  cook  until  thickened, 
stirring  constantly.  Remove  from  range,  add  salt,  flavoring,  and 
whites  of  eggs,  beaten  stiff.  Turn  into  individual  molds.  Serve 
with  cream.  More  cream  will  be  required  if  large  moulds  are 
used.  Mrs.  Allsebrooke, 


24  Good    Recipes 


Graham  Pudding 

One  cup  molasses,  i  cup  milk,  i  even  teaspoon  soda,  i\ 
cups  Graham  flour,  i  cup  raisins,  i  small  teaspoon  cinnamon,  ^ 
nutmeg,  J  teaspoon  of  salt.  Piece  of  butter  size  of  walnut.  Put 
butter  in  pan  it  is  cooked  in.  Steam  three  hours.  Sauce,  yolk 
of  I  egg,  I  cup  sugar.  Mrs.  J.  B.  Alton. 

Brown  Betty  Pudding 

Spread  in  the  bottom  of  a  baking  dish  a  layer  of  bread  crumbs 
and  scatter  bits  of  butter  over  them.  Cover  this  with  a  layer  of 
sliced  or  chopped  apples,  sprinkled  with  sugar  and  cinnamon. 
Over  this  spread  another  layer  of  the  bread  crumbs,  and  so  pro- 
ceed until  the  dish  is  full,  the  last  layer  being  of  crumbs  and 
butter.  Lastly,  pour  in  around  the  edges  i  cup  of  hot  water. 
Cover  until  the  apples  are  nearly  cooked,  and  then  leave  brown  on 
top.    Eat  with  sugar  and  cream.  Jane  E.  Dale. 

Cranberry  Pudding 

Half  cup  butter,  i  cup  sugar,  3  eggs,  3  J  cups  flour,  ij  table- 
spoons baking  powder,  ^  cup  milk,  i^  cups  cranberries.  Cream 
the  butter,  add  sugar  gradually,  and  eggs  well  beaten.  Mix  and 
sift  flour  and  baking  powder,  and  add  alternately  with  milk  to 
first  mixture,  stir  in  berries  previously  washed,  turn  into  buttered 
gem  pans  and  bake  twenty-five  minutes.  Serve  with  Foamy 
Sauce. 

Foamy  Sauce 

Two  eggs,  whites;  i  cup  pulverized  sugar,  ^  cup  butter,  juice  of 
^  lemon.  Cream  butter,  add  sugar  gradually,  and  the  lemon 
juice.     Just  before  serving  add  whites,  stiffly  beaten. 

Inez  M.  Cutter. 


Puddings  25 


Chocolate  Souffle 

White  of  8  eggs,  8  tablespoons  sugar,  8  tablespoons  chocolate, 
grated;  a  little  salt.  Beat  eggs  very  light,  add  sugar  and  choco- 
late mixed.  Bake  till  pufifed  well  and  serve  promptly  with 
cream.  B.  M.  de  Windt. 

Tapioca  Pudding 

Pour  I  cup  water  over  6  tablespoonfuls  tapioca,  and  when  well 
softened  add  i  quart  milk,  a  little  salt  and  a  small  piece  of  butter. 
Boil  in  a  double  boiler  until  clear,  then  stir  in  }  cup  sugar  and  the 
beaten  yolks  of  3  eggs,  and  cook  until  it  thickens  like  custard. 
Take  off  the  fire,  add  flavoring,  and  lightly  stir  in  the  whites  of  the 
eggs,  which  have  been  beaten  to  a  stiff  froth.  J.  E.  D. 

Lemon  Pudding 

Two  lemons,  ij  quarts  sweet  milk,  i  heaping  pint  of  bread 
crumbs,  i  cup  sugar,  and  6  eggs.  Soak  the  bread  crumbs  in  the 
milk.  Use  all  the  yolks  and  the  whites  of  2  eggs  in  the  pudding. 
When  baked  cover  with  frosting  made  from  the  whites  of  the  4 
eggs  and  a  large  tablespoonful  powdered  sugar.  Eaten  with  cream 
and  sugar,  and  good  hot  or  cold.  J.  E.  D. 

Mother's  Bread  Pudding 

Butter  several  small  slices  bread,  place  in  pudding  dish.  Cover 
with  one  quart  of  milk,  3  eggs,  pinch  of  salt.     Bake  until  brown ; 
allow  about  half  hour  for  baking.     Serve  with  hard  sauce. 
Hard  Sauce 
One  coffee  cup  powdered  sugar,  J  teacup  butter,  beaten  to 
cream;  add  beaten  white  of  one  egg,  J  teaspoon  vanilla. 

Emaroy   J.   Smith. 


26  Good    Recipes 


Suet  Pudding 

One  cup  finely  chopped  suet,  i  cup  molasses,  i  cup  milk,  3 
cups  flour,  I  teaspoon  soda,  ^  teaspoon  salt,  ^  cup  chopped  raisins, 
^  cup  currants,  ^  teaspoon  each  ginger,  cloves  and  nutmeg;  i 
teaspoon  cinnamon.  Mix  and  sift  dr}'  ingredients,  add  molasses 
and  milk  to  suet,  combine  mixtures,  add  chopped  fruit.  Turn 
into  buttered  molds,  cover  and  steam  three  hours.  This  makes 
four  baking  powder  tins  full.     Serve  with  egg  sauce. 

Egg  Sauce 

One  cup  sugar,  i  egg,  i  lemon,  juice  and  grated  rind.  Beat  egg 
and  sugar  together  until  light,  add  ^  pint  boiling  water,  let  come 
to  a  boil,  remove  from  fire  and  add  lemon  juice  and  rind. 

Mrs.  E.  J.  Allsel^rooke. 

Apple  Tapioca  Pudding 

Three-fourths  pearl  tapioca,  soaked  over  night  in  i  quart  of 
water.  Cook  in  double  boiler  until  clear  and  will  pour  like  cream. 
Add  }  cup  sugar,  a  small  piece  of  butter,  a  little  nutmeg,  and  salt. 
Mix  well  together  and  pour  into  a  baking  dish,  which  has  been 
buttered  and  half  filled  with  sliced  apples.  Bake  and  serve  with 
cream.  Jane  E.  Dale. 

English  Plum  Pudding 

One  pound  suet,  i  pound  raisins,  i  pound  currants,  J  pound 
soda  crackers,  J  pound  citron  and  small  piece  of  candied  lemon 
peel,  I  pound  brown  sugar,  i  teaspoon  salt,  i  tablespoon  molasses, 
I  pint  milk,  6  eggs,  spices  to  suit.  Figs  and  nuts  may  be  added 
if  desired,  also  wineglass  of  brandy.  Put  in  molds  and  steam 
five  hours.  Mrs.  C.  S.  Thome. 


Puddings 


Black  Pudding 

One  cup  molasses,.!  cup  butter,  2  cups  flour,  i  cup  sour  milk, 
4  eggs,  I  teaspoon  soda,  nutmeg  and  salt.  Mix  sugar  and  butter 
to  a  cream,  add  eggs  well  beaten,  then  molasses,  then  seasoning, 
then  flour  and  sour  milk,  and  lastly  the  soda,  in  a  little  warm 
water.     Steam  three  hours. 

Sauce 

Half  cup  butter  and  i  cup  sugar,  mixed  to  a  cream.  Put 
i^  teacups  water  in  a  sauce  pan,  and  when  it  boils,  thicken  with 
cornstarch  to  the  consistency  of  cream.  Take  from  the  fire 
and  stir  rapidly  into  it  the  butter  and  sugar.  The  sauce  should 
be  like  white  foam.     Flavor  to  taste.  Mrs.  R.  M.  Graves. 

Baked  Indian  Pudding 

Boil  2  cups  of  milk,  and  while  hot,  sprinkle  into  it  ^  cup  corn- 
meal  and  boil  15  minutes.  When  cooked  enough,  beat  into  it 
I  egg  and  ^  cup  sugar,  salt,  flavoring,  fruit  if  desired,  and  bake 
one  hour.  Mrs.  S.  Gilbert. 

Date  Souffle 

One  cup  sugar,  i  cup  English  walnuts,  i  cup  dates,  i  tablespoon 
flour,  I  teaspoon  baking  powder,  2  eggs.  Cut  nuts  and  dates  in 
small  pieces.  Bake  in  moderate  oven  twenty  minutes.  Use  7x12 
tin.     Serve  cold  with  whipped  cream. 

Mrs.  Charles  Eastman. 


28  Good    Recipes 


PIES 


'  There  is  a  knack  in  doing  many  a  thing 
Which  labor  cannot  to  perfection  bring  — 
Therefore,  however  great  in  your  own  eyes. 
Accept  these  hints  regarding  making  pies.'* 


Mince  Meat 

Four  bowls  chopped  apples,  2  bowls  chopped  meat,  J  pound 
chopped  suet,  4  teacups  molasses,  2  large  teaspoons  cinnamon, 
2  large  teaspoons  cloves,  2  nutmegs,  2  pounds  rasins,  i  pound  cur- 
rants, i  pound  citron  cut  fine,  2  quarts  boiled  cider,  or  fruit  juice 
from  pickled  peaches.    Sugar  and  salt  to  taste. 

Mrs.  Jesse  B.  Alton. 

Pineapple  Pie 

Yolks  of  2  eggs  beaten  with  J  cup  of  sugar,  J  can  (small)  of 
grated  pineapple  and  milk  for  one  good-sized  pie.  Bake  with 
one  crust.  When  cool,  frost  with  the  whipped  whites,  2  tablespoons 
of  granulated  sugar  and  very  little  lemon  juice.  Return  to  oven 
for  a  few  minutes.  Mame  McFarlin. 

Lemon  Pie 

Six  eggs,  I J  cups  sugar,  3  lemons,  (juice  and  yellow  of  rind 
5  cups  of  cold  water,  4  even  tablespoons  cornstarch,  butter  size  of 
egg,  salt.  Put  the  yellow  of  the  eggs  into  a  double  boiler  and  beat 
into  them  the  sugar  and  lemons,  then  add  the  cornstarch  dissolved 
in  a  little  cold  water,  the  butter  and  the  water,  and  stir  until  cooked. 
This  will  fill  two  pies. 


Pies  29 


English  Cherry  Pie 

One  cup  lard  and  butter  mixed,  2  cups  flour,  i  teaspoon  salt. 
Work  the  shortening  into  the  flour  with  a  knife,  mix  with  sufficient 
ice  water  to  hold  together,  handling  as  little  as  possible.  Line 
the  sides  of  a  deep  earthen  baking  dish,  fill  two-thirds  full  with 
stoned  cherries,  add  two  cups  sugar  and  place  i  small  cup  (inverted) 
in  the  center  of  the  dish.  Cover  with  a  thick  top  crust,  no  bottom 
crust  being  used.  Spread  over  the  crust  a  liberal  coating  of  lard 
or  butter  before  placing  in  oven.  Mrs.  C.  S.  Thome. 

Lemon  Pie 

One  lemon  (grate  rind  and  juice)  i  cup  cold  water,  i  cup  sugar, 
I  large  tablespoon  cornstarch,  butter  size  of  walnut,  3  eggs.  Put 
water,  sugar  and  cornstarch  on  fire  and  stir  until  thick,  adding 
yolks  and  lemon  last,  pour  into  crust  which  has  been  previously 
baked,  and  spread  whites  of  eggs  beaten  stiff,  and  sweetened  to 
taste,  over  top  and  brown  slightly.  Lilian  L.  Cole. 

Squash  or  Pumpkin  Pie 

Mix  I  cupful  each  of  milk  and  dry  steamed  pumpkin,  J  cupful 
sugar,  2  tablespoonfuls  each  of  molasses  and  melted  butter,  one 
teaspoonful  of  ginger,  2  eggs  slightly  beaten,  i  teaspoonful  cinna- 
mon and  ^  teaspoonful  of  salt.  Pour  into  a  pastry-lined  plate 
and  bake  in  a  moderate  oven  for  forty-five  minutes. 

Lilian  L.  Cole. 

Apple  Custard  Pie 

I  pint  of  sweet  milk,  3  grated  sweet  apples,  2  well  beaten  eggs, 
a  little  salt,  and  sugar  and  nutmeg  to  taste.  Bake  with  under 
crust  only. 


30  Good    Recipes 


FROZEN  DESSERTS 

^'Glittering  squares  oj  colored  ice 
Sweetened  with  syrups. 
Tinctured  with  spice; 
Creams  and  cordial  and  sugared  dates." 


Cafe  Parfait 

One  quart  of  thick  cream,  i  scant  cup  powdered  sugar,  ^  pint 
of  black  coffee.  Place  dish  containing  this  mixture  in  a  pan  of 
ice  water  and  whip,  draining  and  whipping  again  until  all  has 
been  whipped.  Pour  carefully  into  a  packed  freezer  and  let  stand 
for  three  hours. 

I  ate  a  delicious  grape  ice  cream  not  long  since,  but  all  the  in- 
formation I  could  gain  from  the  cook  who  made  it  was  that  she 
used  2  cups  of  grape  juice  to  i  cup  of  cream  and  made  exactly  as 
plain  vanilla  ice  cream.  It  was  new  to  me  and  very  delicious,  but 
I  have  not  yet  tried  it  at  home.  Mrs.  Frank  Bissell. 

Pineapple  Sherbet 

One  and  J  quarts  of  water,  i  pint  of  sugar,  i  can  of  grated  pine- 
apple and  the  juice  of  three  lemons.  Beat  the  whites  of  3  eggs 
very  stiff,  add  to  mixtiu-e  and  freeze.        Mrs.  William  Boyden. 

Peach  Mousse 

One  quart  cream,  2  cups  sugar,  12  peaches.  Whip  the  cream, 
add  sugar  and  peaches  chopped  fine.  Pack  in  freezer  and  let  stand 
four    hours.  Mrs.  H.  M.  Anning. 


Frozen    Desserts  31 


Maple  Mousse 

Four  eggs,  j  cup  of  maple  sugar,  i  pint  of  cream.  Beat  yolks 
of  eggs  very  light,  pour  on  them  the  hot  syrup.  Cook  in  double 
boiler,  stirring  constantly,  till  it  thickens.  Take  from  fire  and 
beat,  in  pan  of  ice  water,  till  cool.  Add  the  whipped  cream  and 
whites  of  eggs  (it  is  not  necessary  to  use  the  whites).  Turn  into 
mould  and  pack  with  ice  and  salt.     Let  stand  four  hours. 

Mrs.  James  Fentress. 

Delicious  Cherry  Ice  Cream 

One  quart  of  cream,  i  quart  of  preserved  cherries,  i  teaspoonful 
of  vanilla.  Whip  the  cream  until  stiff.  Add  vanilla,  and  just  at  the 
moment  of  freezing  add  the  preserved  cherries.  Sometimes  the 
cherries  do  not  make  it  sweet  enough,  and  that  must  be  determined 
by  tasting.  Mrs.  G.  H.  Conner. 

Frozen  Eggnog 

One  pint  cream,  i  cup  sugar,  4  eggs,  4  tablespoons  sherry,  i 
tablespoon  brandy,  i  teaspoon  Maraschino  wine;  beat  yolks  of 
eggs  and  sugar,  add  cream.  Whites  of  eggs,  beaten  separately, 
and  added  just  before  freezing.     This  recipe  will  serve  eight. 

Mrs.    Douglas  Smith. 


32  Good   Recipes 


CAKE 


'  With  weights  and  measures  just  and  true. 

Oven  oj  even  heat, 
Well  buttered  tins  and  quiet  nerve, 

Success  will  he  complete.  ^^ 


Crumb  Cake 

One  cup  granulated  sugar,  i  cup  pastry  flour,  }  cup  butter. 
Mix  thoroughly  with  the  hand.  Now  to  the  above  add:  i  egg, 
I  cup  chopped  raisins,  i  cup  sour  milk,  i  teaspoon  of  soda  dis- 
solved in  a  two  teaspoons  of  warm  water.  Lastly,  i  more  cup 
of  flour,  stirring  in  the  last  named  ingredients  with  a  spoon.  Bake 
in  layers  or .  a  solid.  Mrs.  Weaver,  of  Cleveland,  gave  me  this, 
and  it  is  fine.  C.  C.  P. 

Maud  S.  Cake 

One  and  one-half  cups  of  sugar,  J  cup  of  butter,  J  cup  of  milk, 
ij  cups  of  flour,  3  eggs.  Cook  together  the  following:  8  table- 
spoons of  grated  chocolate,  5  tablespoons  of  sugar,  J  tablespoon 
of  milk.  When  cool  stir  into  the  cake  with  J  cup  of  flour  and  2 
teaspoonfuls  baking  powder.  Bake  as  a  loaf  or  layer  cake.  Use 
any  frosting.  Mrs.  Landon  Hoyt. 

Fruit  Cake 

One  pound  brown  sugar,  i  pound  flour,  14  ounces  butter,  2 
pounds  currants,  2  pounds  raisins,  i  pound  citron,  i  cup  molasses, 
I  cup  brandy,  10  eggs,  i  nutmeg,  i  teaspoonful  cloves,  i  teaspoon- 
ful  rose  water,  i  teaspoonful  soda.     Bake  i\  hours. 

Mrs.  G.  W.  Heath. 


Cake  33 


Chocolate  Cake 

Two  eggs,  I J  cups  sugar,  §  cup  butter,  i  cup  sweet  milk,  2 
heaping  cups  flour,  3  teaspoons  baking  powder,  J  cup  grated 
chocolate.  Mrs.  J.  E.  Hyde. 

Chocolate  Cake 

Half  coffee  cup  butter,  i  coffee  cup  sugar,  |  coffee  cup  sweet 
milk,  4  eggs  (leaving  out  whites  of  three  for  your  chocolate),  1} 
coffee  cups  flour  (measiured  before  sifting),  J  teaspoonful  vanilla, 
2  teaspoonfuls  baking  powder,  §  teaspoonful  salt.  Sift  flour,  bak- 
ing powder  and  salt  together,  cream  butter  and  sugar  thoroughly. 
Add  the  eggs  (that  is  the  yolks  and  the  one  whole  egg),  beaten  well, 
milk  and  flour  alternately.  Bake  in  jelly  tins,  well  buttered,  in  a 
hot  oven. 

Chocolate  Part 

Six  tablespoonfuls  of  scraped  Baker's  Chocolate,  ij  coffee  cups 
powdered  sugar  (free  from  lumps),  whites  of  3  eggs,  i  teaspoonful 
vanilla,  2  tablespoonfuls  hot  water.  Put  the  chocolate  and  8  table- 
spoons of  powdered  sugar  into  double  boiler,  or  saucepan,  with 
two  tablespoons  of  hot  water,  cook  until  smooth  and  glossy,  stir- 
ring all  the  time,  then  remove  from  stove.  Beat  the  remainder  of 
the  sugar  into  the  whites,  with  teaspoon,  stir  this  into  chocolate 
mixture,  and  lastly  add  vanilla.     Let  it  cool  before  spreading. 

Mrs.  Frank  Ogden  Magie. 

White  Cake 

Two  and  one-half  cups  of  sifted  flour,  i  cup  sugar  (G.),  i  cup 
sweet  milk,  J  pound  butter,  3  eggs  (whites),  i  teaspoon  of  cream, 
level  teaspoon  soda,  J  teaspoon  salt,  flavoring.  Cream  all  in- 
gredients except  milk  and  eggs,  add  milk  and  beat;  then  fold  in 
the  beaten  whites.  Mrs.  Charles  Eastman. 


34  Good    Recipes 


Othello  Cake 

One  cup  sugar,  J  cup  butter,  J  cup  milk,  i  oz.  chocolate,  J  tea- 
spoon vanilla,  i  j  cups  flour,  i  teaspoon  baking  powder,  2  whites 
of  eggs,  4  yolks.  Scrape  chocolate,  add  3  teaspoons  of  the  sugar, 
and  I  teaspoon  water,  stir  over  fire  till  smooth.  Add  with 
vanilla,  to  creamed  butter  and  sugar.  Add  beaten  yolks,  beaten 
in  flour  sifted  with  baking  powder,  then  beaten  whites.  Bake  in 
layers  or  in  one  cake,  as  preferred.  Frosting:  Beat  2  cups  pow- 
dered sugar  into  2  whites,  add  2  ozs.  melted  chocolate,  i  teaspoon 
vanilla,  and  i  pint  chopped  walnut  meats.  This  is  enough  for  a 
four-layer  cake.  Mrs.  B.  S.  Winchester. 

Coffee  Cake 

One  cup  sugar,  J  cup  molasses,  J  cup  butter,  J  cup  cold  coffee, 
2i  cups  flour,  2  eggs,  i  teaspoonful  soda,  i  teaspoonful  cloves,  i 
teaspoon ful  cinnamon,  i  cup  raisins,  i  cup  currants,  J  pound 
citron.     Dissolve  soda  in  coffee. 

Sponge  Cake 

Weigh  10  eggs;  allow  their  weight  in  flour.  Beat  the  yolks 
light,  whip  the  sugar  into  them,  stir  in  half  the  grated  peel  and  all 
the  juice  of  a  lemon,  then  the  flour,  lastly  the  whites  folded  in 
lightly.     Bake  in  a  loaf  tin  in  a  very  steady  oven. 

Mrs.  J.  O.  Parker. 

Sponge  Cake 

Yolks  of  3  eggs  beaten  light,  i  cup  sugar,  3  tablespoons  hot 
water.  Add  i  level  cup  flour  into  which  i  teaspoon  baking  powder 
has  been  sifted.  Flavor,  then  fold  lightly  in  the  whites  of  the  eggs, 
which  have  been  beaten  stiff.  Bake  in  little  cake  tins  in  a  quick 
oven.  Mrs.  C.  Prouty. 


Cake  35 


Chocolate  Cake 

*■ 

One-half  cake  chocolate  cooked  in  a  scant  cup  of  milk,  i  pint 
pulverized  sugar  mixed  with  yolks  of  4  eggs.  Add  to  this  mixture 
whites  of  eggs  beaten  stiff,  i  teaspoon  vanilla  or  lemon,  i  cup 
sifted  flour,  large  ^  teaspoon  baking  powder.  Bake  in  shallow 
pan.  Do  not  heap  cup  of  flour.  Cook  chocolate  enough  to 
thoroughly  dissolve  it. 

Afternoon  Tea  Cake 

Into  I  cup  cf  sugar  mix  i  teaspoon  baking  powder.  Beat  the 
yolks  of  the  two  eggs  until  light  and  add.  Then  add  cup  by  cup 
2J  cups  Quaker  oats.  Flavor  with  vanilla  or  chopped  raisins,  or 
almonds.  Lastly,  add  the  whites  of  the  twd  eggs  beaten  till  creamy, 
but  not  stiff.  Drop  with  teaspoon  on  buttered  pans,  leaving  two 
inch  space  between,  and  bake  in  slow  oven. 

Mrs.  Carlton  Prouty. 

Spice  Cake 

{Without  eggs.     From  Good  Housekeeping.) 

One  cup  sugar,  J  cup  butter,  i  cup  sour  milk,  2  cups  flour, 
sifted  with  i  teaspoon  soda,  i  teaspoon  cinnamon,  J  teaspoon  of 
cloves,  ^  nutmeg  grated,  i  cup  floured  raisins.  Bake  in  a  steady 
oven,  preferably  in  a  long,  narrow  deep  tin. 

Mrs.  B.  S.  Winchester. 

Velvet  Sponge  Cake 

Two  eggs  beaten  very  light,  add  i  cup  sugar,  in  J  cup  sifted 
flour,  with  I  teaspoon  baking  powder,  J  scant  cup  boiling 
water  mixed  in  slowly.  Put  in  buttered  tin  and  in  the  hot  oven  at 
once.  By  the  addition  of  one  more  egg  any  layer  cake  can  be  made, 
using  whites  for  the  frosting.  Lilian  L.  Cole. 


36  Good    Recipes 


Spice  Cake 

One  and  one-half  cups  sugar,  i  cup  butter,  i  cup  aour  milk, 
2i  cups  flour  (or  less,  try  it),  yolks  of  five  eggs,  whites  of  2,  2  tea- 
spoonfuls  cinnamon,  i  teaspoonful  cloves,  little  nutmeg,  i  cup 
chopped  raisins,   i  teaspoonful  soda.  Mrs.  Alton. 

Hickory  Nut  Cake 

One  and  one-half  cups  sugar,  i  cup  butter,  j  cup  sweet  milk,  2 
cups  flour,  2  teaspoons  baking  powder.  Whites  of  4  eggs  well 
beaten,  i  cup  broken  nuts  added  last.  Mrs.  J.  B.  Alton. 


Gingerbread,  Cookies,  Doughnuts     37 

GINGERBREAD,    COOKIES, 
DOUGHNUTS 

AUNT   CELIE'S   GINGERBREAD 

*'  How  I  make  dot  good  gingerbread  ?  O,  I  jes'  makes 
ity  Miss,  jes'  makes  it.  How  you  make  it  ?  Well, 
now,  Miss,  I  dunno;  well,  les'  see.  You  jes'  takes 
about  Jour  hanjulls  oj  flour  and  water  and  about  so 
much  sugar  and  about  three  gullups  oj  molasses,  an' 
ginger  'cording  to  your  jedgment.  What  a  gullup? 
Law,  Miss,  doan  you  know  how  that  of  mV asses 
jug  done  'Gul-lup'  when  yo'  tips  it  up?" 


Soft  Gingerbread 

One  cup  sugar  (G.  or  light  brown)  2  cups  molasses,  i  teaspoon 
soda,  4  cups  flour,  2  teaspoons  baking  powder,  i  cup  sweet  milk,  i 
cup  butter,  4  eggs,  2  tablespoons  ginger,  2  tablespoons  cinnamon. 

Mame  McFarlin. 

Drop  Taylor  Cakes 

One-half  cup  of  sugar,  J  cup  of  lard  and  i  cup  butter,  3  eggs,  i 
pint  of  molasses,  ij  tablespoons  soda,  i\  tablespoons  ginger,  ij 
tablespoons  cinnamon,  J  pint  of  boiling  water.  Flour  enough 
to  make  batter  stiff  as  pound  cake.  Drop  in  pans  and  bake  in 
a  quick  oven.  Emma  D.  Ely. 

Nut  Wafers 

Three  fourths  cups  butter,  f  cups  sugar,  i  cup  flour,  i  cup 
baked  peanuts  crushed,  i  cup  milk  (scant),  i  egg.  Drop  on  but- 
tered tins  and  bake  quickly.  B.  M.  de  Windt. 


38  Good    Recipes 


Sunrise  Cake 

One  glass  sugar,  §  glass  flour,  J  teaspoon  cream  tartar,  6  eggs 
pinch  of  salt  and  flavoring.  Beat  whites  with  pinch  of  salt  until 
stiff.  Then  add  cream  tartar  and  sugar,  then  the  beaten  yolks, 
then  flour  and  flavoring.  Stir  evenly  and  bake  in  a  moderate  oven 
thirty-five  or  forty  minutes.  When  done,  turn  upside  down,  leave 
till  cold.  Then  take  a  knife  and  run  along  sides  to  loosen.  Tins 
must  not  be  greased.  Mrs.  Alton. 

Canada  Gingerbread 

One  cup  butter,  2  cups  sugar,  i  cup  molasses  (New  Orleans) 
5  cups  flour,  I  cup  sweet  milk,  3  eggs,  i  pound  currants,  or  raisins, 

1  tablespoon  cinnamon,  i  tablespoon  ginger,  J  grated  nutmeg,  i 
teaspoon  soda,  i  teaspoon  baking  powder.  Beat  butter  to  a 
cream,  add  sugar,  molasses,  eggs,  milk,  spices  and  soda.  Then 
three  cups  flour  and  baking  powder,  stirring  well.  Lastly  two 
cups  flour  and  the  fruit.  Bake  forty-five  minutes  in  well-greased 
pans  two  8x12  or  one  larger.  Be  careful  about  burning  at  the 
bottom.  C.  C.  P. 

Oatmeal  Drop  Cakes 

Two  cups  rolled  oats,  2  cups  flour,  }  cup  butter,  i  cup  sugar, 

2  eggs,  4  tablespoons  sweet  milk,  ^  teaspoon  soda,  i  teaspoon 
cinnamon.  Drop  by  teaspoonfuls  into  a  buttered  pan  and  bake 
slowly.  Mame  McFarlin. 

Peanut  Cookies 

Two  eggs,  4  tablespoons  sweet  milk,  4  tablespoons  granulated 
sugar,  4  tablespoons  butter,  i  teaspoon  baking  powder,  ij  cups 
flour,  I  cup  peanuts  (chopped),  i  tablespoon  vanilla.  Drop  them 
in  buttered  tin  and  bake  in  quick  oven.       Mrs.  Wm.  Bird  Dale. 


Gingerbread,  Cookies,  Doughnuts 


39 


Ginger  Drop  Cakes 

One-fourth  cup  butter  or  drippings,  i  cup  sugar,  i  cup  mo- 
lasses, 2  eggs,  I  teaspoon  each  ginger  and  cloves,  i  cup  boiling 
water,  2  teaspoons  soda,  mixed  with  little  salt,  2J  cups  flour. 
Cream  butter,  add  sugar  and  eggs,  well  beaten,  the  molasses  and 
boiling  water.  Sift  soda  and  salt  with  flour,  add  to  first  mixture 
with  the  spices.  Beat  well,  and  bake  in  greased  and  floured  gem 
pans  about  fifteen  minutes.  This  makes  twenty  cakes.  Sift 
powdered  sugar  over  tops  after  baking.  Inez  M.  Cutter. 

Fairy  Gingerbread 

One-half  cup  butter,  i  cup  sugar,  J  cup  milk,  ij  cups  flour. 
Cream  butter,  add  sugar  gradually  and  milk  very  slowly.  Mix 
and  sift  flour  and  ginger  and  combine  mixture.  Spread  very 
thinly  with  a  broad-bladed  knife  on  a  buttered  inverted  dripping 
pan.  Bake  in  moderate  oven.  Cut  in  squares  before  removing 
from  pan.  Mrs.  McCordic. 

Margerettes 

White  of  I  egg,  well  beaten,  i  cup  powdered  sugar,  \  teaspoon 
baking  powder,  J  cup  English  walnuts  or  pecans  ground  or  chopped 
fine.  Stir  all  together,  spread  on  Long  Branch  crackers,  set 
in  a  slow  oven  until  a  slight  tinge  of  brown  is  seen  on  the  mixture. 
Nice  with  tea  or  as  cake  with  dessert.      Caroline  C.  Poarch. 

Rocks 

One  and  one-half  cups  of  sugar,  i  cup  of  butter,  ij  cups  raisins, 
I  cup  of  chopped  nuts,  3  cups  of  flour,  4  eggs,  i  teaspoon  soda, 
I  teaspoon  cinnamon,  pinch  of  salt.  Drop  from  spoon  on  but- 
tered tin.  Mrs.  Landon  Hoyt. 


'^^  Good    Recipes 


Ginger  Cookies 

One  and  one-Jialf  cups  of  brown  sugar,  f  cups  shortening  (beef 
drippings  best),  i  cup  New  Orleans  molasses,  f  cup  cold  water, 
I  tablespoonful  ginger,  i  tablespoonful  cinnamon,  i  tablespoonful 
soda  (mixed  in  molasses),  2  eggs,  and  teaspoonful  salt.     J.  E.  D. 

Peanut  Cookies 

Remove  the  skins  from  two  cupfuls  of  shelled  peanuts  and  put 
them  through  a  meat  chopper.  Cream  together  3-  teaspoonfuls  of 
butter  and  i  cupful  of  sugar.  Add  three  eggs,  2  tablespoonfuls  of 
milk,  I  salt  spoonful  of  salt,  the  nuts  and  enough  flour  to  make  a 
soft  dough.  Roll  them  on  a  floured  board,  cut  them  with  a  small 
cutter,  and  bake  in  a  moderate  oven. 

Raised  Doughnuts 

Dissolve  I  cake  of  yeast  in  luke-warm  water,  with  i  teaspoon 
of  sugar.  Mix  the  yeast  with  about  i  pint  of  flour  and  enough 
warm  milk  to  make  a  thin  batter.  Then  set  away  in  a  warm  place 
to  rise.  When  risen  add  4  eggs  well  beaten,  a  good  i  pound  of 
melted  butter,  2  teaspoons  salt,  4  or  5  tablespoons  sugar,  and  about 
I  pint  of  warm  milk,  and  gradually  work  in  enough  flour  to  make 
a  soft  dough.  Then  knead  until  bubbles  appear  on  the  dough, 
when  set  away  to  rise.  When  risen,  roll  about  an  inch  thick,  cut 
into  shape  and  set  away  to  rise  again  until  double  their  first  size; 
then  fry  in  hot  lard,  or  equal  parts  of  butter  and  lard.  When 
partly  cool  roll  in  sugar  with  a  little  cinnamon.  This  recipe  will 
make  about  fifty  doughnuts.  Everything  must  be  warm  before 
using.  To  make  stuffed  doughnuts  put  a  teaspoonful  of  preserves 
or  apple  sauce  between  the  doughnuts  and  press  the  edges  well 
together.  Mrs.  Christ  Eckel. 


Gingerbread,  Cookies,  Doughnuts     41 


Ginger  Cake 

One-half  cup  molasses,  J  cup  sugar,  J  cup  butter,  §  cup  cold 
water,  i  egg,  i  teaspoonful  soda,  J  teaspoonful  ginger,  a  little  cin- 
namon.    Make  soft  with  flour,  about  two  cups  after  sifting. 

B.  M.  deWindt. 

Doughnuts 

Two  eggs,  I  large  coffee  cup  milk,  f  large  coffee  cup  sugar,  3  or 
4  tablespoons  melted  butter  or  lard,  about  i  quart  of  flour,  2  heap- 
ing teaspoons  baking  powder,  i  teaspoon  salt,  nutmeg  for  flavoring. 
Directions:  Mix  baking  powder  and  salt  in  the  sifted  flour,  dis- 
solve i  of  the  sugar  in  the  milk;  to  the  beaten  eggs  add  the  remain- 
der of  the  sugar  and  the  butter  and  stir  to  a  cream,  after  which 
stir  in  the  milk  and  thicken  with  the  flour  until  of  the  consistency 
of  cake,  when  beat  to  a  smooth,  light  batter.  Gradually  add  the 
remainder  of  the  flour  until  the  soft  dough  is  stiff  enough  to  mould, 
when  turn  out  on  the  board,  which  has  been  well  covered  with 
flour,  and  mould  with  the  palm  of  the  hand  into  a  smooth  paste 
as  soft  as  can  be  handled.  Roll  to  one-half  inch  thickness  and 
cut  out  the  whole  before  beginning  to  fry.  Have  the  lard  so  hot 
that  the  dough  will  slightly  ttlrn  brown  as  soon  as  it  rises,  turn 
them  over  at  once,  and  frequently,  taking  care  that  they  do  not 
cook  too  fast.  '  Grace  Graves. 

Vienna  Cookies 

{Old  German  Recipe) 

Beat  stiff  the  whites  of  2  eggs,  add  J  cup  of  finely  granulated 
sugar  and  stir  until  well  creamed ;  then  add  J  cup  of  flour  and  the 
yellow  of  the  rind  of  a  lemon  grated.  Put  on  buttered  tins  in 
small  teaspoonfuls  2  or  3  inches  apart  and  let  stand  a  few  minutes 
before  baking  in  a  moderate  oven.  Mrs.  Christ  Eckel. 


MAYONNAISE  FOR  BLUE  MONDAY 
SALAD 

Cut  Up  some  lively  capers,  acU  to  tkem  a  sauce  made 
of  tne  milk  of  numan  kindness,  tkickened  witk  oil  of 
peace,  and  spiced  to  taste. 

Wnen  using  tnis  mayonnaise  always  serve  some  f resk 
peals  of  laugkter  with  tke  salad.  If  you  find  it  impos- 
sible to  obtain  the  fresn  peals,  use  some  tLat  you  kave 
sun-dried  for  emergencies. 


[42] 


Salad    Dressings    and    Sauces  43 

SALAD    DRESSINGS    AND 
SAUCES 

"My  saladf  days  when  I  was  green  in  judgment." 

Shakespeare. 

"Labor  is  the  best  sauce." — Latin  Proverb. 


Boiled  Salad  Dressing 

One  and  one  half  tablespoons  sugar,  J  teaspoon  salt,  i  teaspoon 
mustard,  few  grains  cayenne  pepper,  ^  tablespoon  flour,  yolks 
2  eggs,  li  tablespoons  melted  butter,  }  cup  milk,  J  cup  vinegar. 
Five  times  this  rule  makes  quart  of  salad  dressing.  Mix  dry 
ingredients,  add  yolks  of  eggs  slightly  beaten,  butter,  milk  and 
vinegar,  very  slowly.  Cook  over  boiling  water  until  mixture 
thickens.  It  is  quicker  in  single  kettle,  but  needs  to  be  stirred 
constantly.  Mrs.  Farmer's  Recipes,  as  enjoyed  by  ^Irs. 
Allsebrooke. 

Hollandaise  Sauce 

Carefully  cream  J  cup  butter,  add  yolk  of  i  egg,  mix  gradually. 
Add  another  yolk  of  egg,  add  juice  of  ^  lemon  or  not  quite  that 
quantity,  then  add  ^  cup  boiling  water.  Stand  in  pan  of  boiling 
water  till  it  thickens.  If  not  made  with  care,  it  sometimes 
curdles.  Mrs.  Matz. 

Chili  Sauce 

Twelve  large  tomatoes,  3  peppers,  3  onions,  i  cup  vinegar, 
I  tablespoon  sugar,  i^  tablespoons  salt,  i  teaspoon  each  cloves 
and  cinnamon.  Mrs.  Bradstreet. 


44  Good    Recipes 


Salad  Dressing 

Four  tablespoons  butter,  i  tablespoon  flour,  ^  tablespoon 
salt,  I  tablespoon  sugar,  i  heaping  teaspoon  mustard,  speck  of 
red  pepper,  ij  cup  milk,  J  cup  vinegar,  3  eggs.  Let  the  butter 
get  hot,  add  flour  and  stir  until  smooth,  being  careful  not  to 
brown,  add  milk,  and  boil  up.  Beat  eggs,  salt,  pepper,  sugar, 
and  mustard  together  and  add  the  vinegar.  Stir  this  into  the 
boiling  mixture,  stirring  it  till  it  thickens  like  boiled  custard. 

Mrs.  Charles  Eastman. 

Beefsteak  Sauce 

One  dozen  ripe  tomatoes,  skinned  and  sliced,  2  or  3  green 
peppers,  i  onion  chopped  fine,  i  cup  sugar,  2  cups  vinegar,  i  tea- 
spoon salt.  Cloves,  cinnamon,  allspice  and  ginger.  Boil  all 
together  for  two  or  three  hours.  Bertha  M.  de  Windt. 


SAUCE  PIQUANT 

"'''  Equal  parts  of  wit  and  repartee  stirred  until  tkey 
effervesce  m  mirtn.  Season  with  tact  and  salt  witk 
good-w^iU. 

'"''  This  sauce  may  accompany  every  course  at  dinner/' 


[45] 


46  Good    Recipes 


CONFECTIONS 

Things  sweet  to  taste  are  in  digestion  sour." — Rich.  II. 


Butter  Scotch 

Six  spoons  molasses,  4  spoons  brown  sugar,  4  spoons  water, 
2  spoons  butter.  Any  size  spoon  may  be  used.  The  addition 
of  peanuts  makes  a  delicious  peanut  brittle.        Lilian  L.  Cole. 

Candied  Orange  Peel 

Peel  from  6  oranges,  thick  peel  being  the  best.  Soak  in  cold 
water  one  hour  or  more,  clip  into  strips  with  shears,  cook  for  one 
hour  in  plenty  of  water.  Drain  off  water  and  throw  it  away. 
Add  to  peel  two  cups  granulated  sugar  and  cook  till  syrup  congeals 
in  cold  water,  same  as  in  making  candy.  Skim  the  peel  out  onto 
a  platter,  sprinkle  with  granulated  sugar,  stir  up  till  cool  enough  to 
prevent  sticking  together,  using  plenty  of  sugar.    L.  H.  Winship. 

Fondant 

To  make  Fondant,  which  is  the  basis  of  all  French  candies: 
2  cups  of  coffee  A  sugar,  i  cup  of  water,  cream  of  tartar  size  of 
a  bean,  dissolved  in  teaspoon  water.  Stir  before  but  never  after 
it  starts  to  boil.  Remove  the  skimmings  from  top  of  sugar  with 
a  large  spoon.  When  boiled  ten  minutes,  add  i  teaspoonful  of 
vanilla.  Try  in  cold  water  and  when  a  ball  can  be  made  in  the 
fingers  pour  in  large  bowl.  When  cold  enough  to  dip  finger  in 
beat  as  rapidly  as  possible.  When  too  stiff  to  beat,  work  with 
hands  like  dough.  If  while  stirring  the  fondant  becomes  too 
hard,  use  a  tablespoonful  of  white  of  egg,  well  beaten,  and  more 
if  necessar}\  It  is  well  to  mix  the  remainder  of  the  egg  in  when 
finished,  and  put  away  in  bowl  for  three  days. 


For    the    Chafing-Dish  47 

FOR  THE    CHAFING-DISH 

"Man  is  an  animal  that  cooks  his  victuals.^' — Burke. 


Capilotade  of  Turkey 

Cut  up  the  remains  of  cold  turkey  in  small  pieces.  Put  in  the 
chafing  dish  2  tablespoons  of  butter,  and  when  melted  add  2  table- 
spoons of  flour,  stirring  constantly  until  smooth;  season  with 
pepper,  salt  and  i  tablespoon  of  chopped  parsley.  Add  ^  pint 
of  cream  or  milk,  put  in  the  turkey  with  J  can  of  mushrooms. 
Let  it  simmer  for  ten  minutes,  then  add  i  glass  of  sherry  and 
serve  on  small  squares  of  toast.  Mrs.  W.  C.  Boyden. 

Welsh  Rarebit 

One  half  pound  cheese,  2  eggs,  trifle  cayenne  pepper,  i  tea- 
spoonful  mustard,  ^  teaspoonful  salt,  i  tablespoon  butter,  ^  cup 
cream.  Break  the  cheese  into  small  pieces  and  put  with  the 
other  ingredients  into  the  chafing  dish.  Stir  until  the  cheese 
melts,  then  spread  on  slices  of  crisp  toast  and  serve  immediately. 

Jane  E.  Dale. 

Finnan  Haddie 

{Armour  Institute.) 
The  fish  —  a  thick  one  —  simmer  in  water,  cold  at  beginning, 
ten  minutes;  after  draining  pick  in  pieces. 
Cream  Sauce 
One  tablespoon  butter,    i    tablespoon  flour,    i   cup  cream. 
Season,  salt,  cayenne  pepper,   2   teaspoons  lemon  juice.     Add 
fish,  heat  thoroughly,  serve  on  toast  or  with  potatoes. 


48  Good    Recipes 


Mushrooms 

Put  3  large  tablespoons  of  butter  in  the  chafing  dish.  When 
melted  add  i  cup  chopped  olives.  Fry  fresh  mushrooms  until 
well  browned  and  serve  on  toast  with  the  melted  butter  and 
olives  poured  over  them.  Mrs.  W.  C.  Boyden. 

Lobster  a  la  Newburg 

Pick  the  meat  from  2  lobsters,  2  large  tablespoons  butter, 
I  cup  cream,  3  tablespoons  sherry  wine.  Put  the  lobster  in  dish 
with  butter,  cook  for  eight  minutes,  put  in  cream  gradually. 
When  nearly  cooked  add  the  wine.  Season  with  cayenne  pepper, 
and  serve  very  hot.  Mrs.  Landon  Hoyt. 

Mock  Terrapin 

Melt  3  tablespoons  butter  in  chafing  dish,  add  2  tablespoons 
flour,  J  teaspoon  salt.  Pinch  of  pepper,  few  grains  of  cayenne, 
and  gradually  i  cup  milk.  When  smooth  add  ij  cups  chicken 
in  dice,  yolks  2  hard  boiled  eggs,  chopped  fine,  whites  cut  in  large 
pieces.     Cook  three  minutes,  add  3  tablespoons  sherry  and  serve. 

Mrs.  Douglas  Smith. 


For    the   Sick-Room  49 


FOR   THE   SICK-ROOM 

"Nou\  good  digestion  wait  on  appetite,  and  health 
on  bothi" — Shakespeare. 


Buttermilk  Gruel 

One  pint  cold  buttermilk,  2  eggs  well  beaten.  Mix  thoroughly 
and  bring  to  a  boil,  stirring  constantly.  Sweeten  and  flavor  to 
taste.     A  pleasant  drink  for  the  sick-room.       Jane  E.  Dale. 

Lemon  Foam 

{Passavant  Hospital.     Individual  for  convalescents.) 

Two  eggs,  2  tablespoons  sugar.  Juice  and  grated  rind  of  ^ 
lemon.  Beat  yolks  in  sugar,  add  lemon,  and  put  bowl  in  dish 
of  boiling  water  over  fire.  Stir  until  mixture  begins  to  thicken, 
add  beaten  whites  and  stir  2  two  minutes,  or  until  whole  is  like 
thick  cream.  Remove  from  fire  and  serve  quite  cold  in  cups  or 
glasses.  Mrs.  B.  S.  Winchester. 

Mutton  Broth 

A  2  poimd  shank  of  mutton  (do  not  get  the  rib);  wash,  put 
ih  two  quarts  of  hot  water;  boil  until  the  meat  drops  from  the 
bones  —  sometimes  three  hours  —  add  water  as  needed,  then 
remove  the  meat,  set  the  liquor  away  to  cool;  when  cold,  lift  the 
fat  from  the  liquor  and  if  any  particles  of  fat  are  left,  take  them 
off;  then  put  liquor  on  to  boil,  add  a  pinch  of  salt,  boil  down  to 
about  I  quart;  strain;  if  not  salt  enough,  add  salt  and  pepper 
when  served;  good  either  hot  or  cold. 


50  Good    Recipes 


Elderberry  Wine 

Pour  4  quarts  boiling  water  over  8  quarts  of  berries  and  let 
stand  twelve  hours  stirring  now  and  then.  Strain  and  add  3 
pounds  sugar  to  4  quarts  of  juice,  also  i  ounce  powdered  cin- 
namon and  J  ounce  powdered  cloves.  Boil  five  minutes  and  set 
away  to  ferment  in  a  stone  jar  covered  lightly  with  a  cloth. 
When  it  has  fermented  rack  it  off  carefully  and  bottle.  Keep  in 
cool  place.  Jane  E.  Dale. 

Chocolate  Cream 

{Passavant  Hospital.) 

Two  tablespoons  sugar,  J  ounce  Baker's  chocolate,  i  pint 
cream,  whites  of  4  eggs.  Cook  first  three  together  in  double 
boiler  until  chocolate  is  dissolved,  then  stir  in  beaten  whites  and 
cook  three  mmutes.    Serve  cold  in  glass  cups. 

Mrs.  B.  S.  Winchester. 

Grape  Juice 

Stem  the  grapes;  put  enough  water  in  the  kettle  with  the 
grapes  to  prevent  scorching  and  cook  just  long  enough  to  heat 
through  thoroughly,  stirring  often.  Strain  the  juice  through  a 
bag,  squeezing  out  every  bit  possible.  To  3  cups  juice  add 
I  cupful  water  and  one  cup  granulated  sugar;  bring  to  a  boil 
and  cook  just  a  few  minutes  (not  more  than  five),  and  bottle 
immediately.    Use  new  corks  and  do  not  use  old  wine  bottles. 


USEFUL  NOTES 

Kerosene  will  remove  rust  from  iron  or  brass. 

Ammonia  cleans  kair  bruskes. 

Turpentine  is  good,  for  bums,  excellent  for  corns,  a 
sure  preventive  for  motns,  and  drives  ants  from  store- 
rooms if  a  few  drops  are  sprinkled  about. 

Gasoline,  applied  witb  a  clotb  to  tbe  batb-tub,  will 
remove  -water  stains,  accumulation  of  soap,  etc. 

Alcobol  will  clean  almost  any  stain  from  one  s  bands. 

Fresb  ink  or  iron  stains  can  be  removed  by  wetting 
tbe  spot  witk  juice  of  lemon  and  tken  immediately  cov- 
ering spot  vs^itk  fine  table  salt.  Lay  tbe  fabric  in  tbe 
sun ;   repeat  tbe  process  if  necessary. 

From    TJ.  S.   TJ.    Cooking  R.eci;^es. 


[51] 


TO  REMOVE  STAINS  FROM  CHAR- 
ACTER 

"■^  Xnis  usually  requires  perseverance,  out  remember 
tnat  no  sucn  stains  are  indeliDle,  and  that  a  constant  ana 
plentiful  application  of  tke  great  solvent  Love  will  cause 
any  discoloration  to  disappear.  Love  for  tne  Eternal 
Goodness  and  one  s  fellows  will  dissolve  and  -svasn  away 
selfisliness,  wnicn  is  tne  cause  of  all  tne  sins  known  to 
man.  A  character  treated  in  tkis  way  will  not  only 
emerge  cleansed,  but  ^^rul  gam  a  shining  w^hiteness  in- 
describably beautiful.' 


[52] 


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If  you  are  interested  call  up  Tel- 
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If  any  recipe  in  this  book 
makes  you  sick  telephone 

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